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Get Started - 100% free to try - join in 30 secondsTender chunks of flavorful pork just begging to be bathed in salsa, topped with our Pickled Red Onions, and wrapped in warm corn tortillas. The hardest part of this dish is buying the ingredients!
What to buy: Achiote paste and banana leaves can be found in most Latino grocery stores. Banana leaves are often kept in the frozen-foods section.
If you can’t find sour oranges, use a mixture of 1/2 lemon juice and 1/2 grapefruit juice.
Game plan: Be sure to start making this a day before you want to serve it, as it needs 12 to 24 hours to marinate.
3/4 cup crumbled achiote paste (about 4 ounces)
3 tablespoons sour orange juice, such as Seville orange (about 1 orange)
1 teaspoon white wine vinegar
2 medium garlic cloves, minced
1/4 teaspoon dried Mexican oregano or Italian oregano
1 (3-pound) boneless pork shoulder roast (also known as pork butt)
1 large banana leaf (about 4 feet long)
3 medium yellow onions, quartered
1/2 cup water
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